Frozen Yogurt-Ice Cream & Sorbet Maker Instruction Booklet Reverse Side

Recipe Booklet Frozen Yogurt-Ice Cream & Sorbet Maker Instruction Booklet Reverse Side

RECIPE TIPS The recipes that follow offer you a variety of options for delicious frozen drinks and desserts. You may create or use recipes of your own, as long as they yield no more than 2 quarts. Recipe Tips Some recipes use precooked ingredients. For best results, the mixture should be chilled overnight before using. Or, chill the recipe over an ice bath, until it is completely cooled, before using. To make an ice bath, fill a large container with ice and water. Place saucepan or other container into the ice bath. Cool precooked ingredients completely. Prior to freezing, most recipes may be stored in the refrigerator for up to three days. You may substitute lower-fat creams (e.g., half-and-half) and milk (reduced fat or low-fat) for heavy cream and whole milk used in many recipes. However, keep in mind that the higher the fat content, the richer and creamier the result. Using lower-fat substitutes may change the taste, consistency and texture of the dessert. When substituting, be sure to use the same volume of the substitute as you would have used of the original item. For example, if the recipe calls for 2 cups of cream, use a total of 2 cups of the substitute (such as 1 cup cream, 1 cup whole milk). In recipes that use alcohol, add the alcohol during the last two minutes of the freezing process. Otherwise, the alcohol may impede the freezing process. When making sorbet, be sure to test the ripeness and sweetness of the fruit before you use it. The freezing process reduces the sweetness of the fruit so that it will taste less sweet than the recipe mixture. If the fruit tastes tart, add sugar to the recipe. If the fruit is very ripe or sweet, reduce the amount of sugar in the recipe. When making more than one recipe at a time, be sure the freezer bowl is completely frozen before each use. Make sure mixing arm and lid are in place before turning on machine. Mix-Ins for Ice Cream Turn any of the plain flavors of ice cream into something fun by adding up to 1 cup of any of the following (or a mixture of 2 or more totaling 1 cup): chopped cookies, favorite candy bars, brownies, leftover cake, marshmallows, chocolate morsels, peanut butter morsels, butterscotch morsels, toasted nuts, etc. Ingredients should be added about 5 minutes before the recipe is complete. Once the dessert has begun to thicken, add the ingredients through the ingredient spout. Nuts and other ingredients should be no larger than a chocolate chip. ice Cream Serving Suggestions Ice Cream Terrine You can make an ice cream terrine or loaf as a special way to serve your homemade ice cream, gelato, frozen yogurt, or sorbet. Simply line an 8-cup (9 x 5 x 3-inch) loaf pan with a large sheet of plastic wrap. Spoon frozen mixture into prepared pan, cover completely and freeze for at least 2 hours. If desired, frozen mixture can be layered with thin cookies or layers of cake, about ¼- to ½-inch thick. Remove from freezer and place in refrigerator for 20 to 30 minutes before serving to facilitate slicing. Slice with a sharp knife that has been dipped in hot water, then dried. Ice Cream Pies You can easily make an ice cream pie using any flavor of ice cream, frozen yogurt, or even sorbet. Begin with a cooled crust traditional pastry or crumb (it can be placed in the freezer while you are mixing your filling). You can fill the crust directly or add a layer of syrup, chocolate (you can sprinkle the hot crust with chopped chocolate or chocolate chips they will then melt and form a layer of chocolate candy) or nuts. Spoon your frozen mixture directly from the ice cream maker into the chilled crust. Freeze for 1 hour until the top is firm, then cover and freeze until needed. Remove from the freezer and place in the refrigerator 30 minutes before serving so that it will become soft enough to slice but will still hold its shape. Serve plain, or with additional toppings such as fresh fruit, fruit syrup, chocolate or caramel sauce, nuts, cherries, etc. Top with freshly whipped cream. Ice Cream Sodas Ice cream sodas are made with a flavoring syrup, soda, and a scoop of your favorite ice cream, frozen yogurt or sorbet. Place 2 tablespoons syrup in the bottom of a large glass. Add chilled soda or seltzer to within 2 inches of the rim of the glass. Top with 1 large scoop of very firm ice cream, frozen yogurt or sorbet trying to get the scoop to straddle the rim of the glass but also be partly submerged in the soda. If the ice cream is too deep into the soda it will cause it to overflow, and if it doesn t touch, it is not an ice cream soda. The ice cream soda can be topped off with a squirt of whipped cream. The possibilities are endless. You can do a traditional soda such as a Black-and-White (chocolate syrup, seltzer, vanilla ice cream) or use ginger ale with a scoop of fruit-flavored sorbet or a more exotic combination. Medleys or Parfaits Choose flavors and colors that complement each other, and layer in parfaits or arrange on plates using small scoops. For instance, a bowl of small scoops of Low-Fat Strawberry Frozen Yogurt, Mango Frozen Yogurt and Blueberry Gelato will make a dramatic presentation. Or try a medley of jewel-toned sorbets, such as Raspberry Mint, Lemon Basil and Coconut Cardamom.

SIMPLE ICE CREAMS Simple Vanilla Ice Cream This ice cream can easily be dressed up by adding your favorite chopped candies or sprinkles at the end of churning. 1½ cups whole milk 1 cup plus 2 tablespoons granulated sugar pinch table salt 3 cups heavy cream 1½ tablespoons pure vanilla extract In a medium bowl, use a hand mixer on low speed or whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 260 (67% from fat) carb. 19g pro. 2g fat 20g sat. fat 12g chol. 75mg sod. 45mg calc. 66mg fiber 0g Simple Chocolate Ice Cream For a real treat, serve this with our Chocolate Sauce on page 22. Makes about 8 cups 1 cup cocoa powder ² ³ cup granulated sugar ½ cup packed dark brown sugar pinch table salt 1¾ cups whole milk 3¾ cups heavy cream 1 tablespoon pure vanilla extract Place the cocoa, sugars and salt in a medium bowl; whisk to combine. Add the milk and, using a hand mixer on low speed or a whisk, beat to combine until the cocoa, sugars and salt are dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 290 (67% from fat) carb. 20g pro. 3g fat 22g sat. fat 13g chol. 80mg sod. 45mg calc. 69mg fiber 1g 3

Peanut Butter Cup Ice Cream One of the easiest ice creams to make, the rich peanut butter flavors in this ice cream will have your friends and family in awe. Makes about 8 cups 1¹ ³ cups good quality peanut butter (not natural) ¾ cup granulated sugar 1² ³ cups whole milk 2¼ cups heavy cream 1½ teaspoons pure vanilla extract 1¼ cups chopped chocolate peanut butter cup candies (about 22 miniature peanut butter cups) In a medium mixing bowl, use a hand mixer on low speed to combine the peanut butter and sugar until smooth. Add the milk and mix on low speed until the sugar is dissolved, about 1 to 2 minutes. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 340 (67% from fat) carb. 22g pro. 8g fat 27g sat. fat 11g chol. 50mg sod. 160mg calc. 61mg fiber 2g Peppermint Patty Ice Cream Not your ordinary mint ice cream, our Peppermint Patty calls for a lot of bright green fresh mint for a real natural flavor. 1½ cups whole milk 3 cups packed fresh mint leaves 1 cup plus 2 tablespoons granulated sugar pinch table salt 3 cups heavy cream 1½ tablespoons pure vanilla extract 1½ cup chopped peppermint patties In a medium saucepan set over medium-low heat, bring the milk just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream blend the milk/mint mixture using a Cuisinart Immersion Blender. Add the sugar and salt to the steeped milk/mint mixture. Use a hand mixer on low speed or whisk to combine, until the sugar is dissolved. Stir in the heavy cream and vanilla. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. Five minutes before mixing is completed, add the chopped candy through the top and let mix in completely. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight

container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 490 (43% from fat) carb. 69g pro. 3g fat 24g sat. fat 15g chol. 75mg sod. 60mg calc. 81mg fiber 2g Cheesecake Ice Cream This ice cream is excellent all alone in a cup, or go to page 21 and make our Frozen Raspberry Swirl Cheesecake for a real showstopper. 16 ounces cream cheese, room temperature, cut into 2-inch pieces 1¹ ³ cups granulated sugar ¾ teaspoon table salt ¼ cup mascarpone, room temperature 1¼ cups whole milk, room temperature 1¼ cups heavy cream 2½ teaspoons pure vanilla extract ½ cup sour cream, room temperature Put the cream cheese in the bowl of a Cuisinart Stand Mixer. Fitted with the mixing paddle, mix the cream cheese, on medium speed (about 4 or 5) until very smooth. With the mixer running, gradually add the sugar and salt; mix until homogenous. Add the mascarpone and mix until well combined. Slowly add the milk, cream and vanilla; mix until smooth. Use the fold function to mix in the sour cream. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 320 (67% from fat) carb. 22g pro. 4g fat 24g sat. fat 15g chol. 85mg sod. 260mg calc. 79mg fiber 0g Banana Walnut Chip Ice Cream Do not be intimidated by the multiple steps in this ice cream. The end result of frozen banana, toasted walnuts and flecks of chocolate makes it worth every minute. ¾ cup whole milk 2½ cups heavy cream 1 whole vanilla bean, halved and seeds scraped ½ teaspoon pure vanilla extract ½ teaspoon table salt ½ cup packed dark brown sugar 1 tablespoon water 3 tablespoons unsalted butter 3 large bananas, cut into 1-inch pieces 2 tablespoons rum ½ teaspoon fresh lemon juice ¾ cup toasted walnuts, roughly chopped 6 ounces bittersweet chocolate, roughly chopped In a medium saucepan set over medium-low heat, bring the milk, cream, vanilla bean (including the pod), vanilla extract and the salt just to a boil. Remove from heat; let mixture steep for 30 minutes. While the milk/cream mixture is steeping, heat the sugar with water in a large skillet until it begins to sizzle. Stir in the butter 5

and heat until melted. Add the bananas; cook for about 2 minutes, or until fragrant and softened. Carefully stir in the rum and cook for an additional 2 minutes, or until slightly thickened. Remove from heat. Strain the banana/sugar mixture, reserving the sugar syrup and bananas in separate bowls. Cover and refrigerate the sugar syrup 1 to 2 hours, or overnight. Remove the vanilla pod from the steeped milk/cream mixture; discard pod. Stir the lemon juice into the bananas and then mix into the steeped milk/cream. Cover and refrigerate mixture 1 to 2 hours, or overnight. Turn the Cuisinart Ice Cream Maker on; pour the banana mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. While ice cream is churning, melt the bittersweet chocolate in a bowl set over a pot of simmering water; reserve. When the ice cream is almost fully churned, gradually add the sugar syrup; let mix until fully combined. Once the sugar syrup has been mixed, add the walnuts through the top of the ice cream maker; let mix until combined. Right before the ice cream is done, drizzle the melted chocolate into the churning ice cream. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 260 (62% from fat) carb. 22g pro. 3g fat 19g sat. fat 9g chol. 35mg sod. 90mg calc. 38mg fiber 2g Rich Vanilla Bean Ice Cream For the true vanilla lover; be sure to use a fresh vanilla bean to capture the intense flavor. 2¹ ³ cups whole milk 2 ½ cups heavy cream 1¼ cups granulated sugar pinch table salt 1 whole vanilla bean, halved and seeds scraped 7 large egg yolks In a medium saucepan set over medium-low heat, add the milk, cream, half of the sugar, salt and the scraped vanilla bean (including the pod). Whisk to combine and bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or whisk, beat until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about ¹ ³ of the hot mixture into the yolk/sugar mixture. Add another ¹ ³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes. Pour the mixture through a fine mesh strainer (discard the vanilla pod) and bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight.

the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 260 (62% from fat) carb. 21g pro. 3g fat 18g sat. fat 11g chol. 165mg sod. 50mg calc. 87mg fiber 0g Fresh Mint Ice Cream with Chocolate Cookies Always a winning combination, fresh mint and chocolate take the forefront in this rich and creamy ice cream. 2¹ ³ cups whole milk 2¹ ³ cups heavy cream 1¼ cups granulated sugar ¼ teaspoon table salt 2 teaspoons pure vanilla extract 3 cups packed fresh mint leaves 7 large egg yolks 2 cups crushed chocolate sandwich cookies (about 15 cookies) In a medium saucepan set over medium-low heat, add the milk, cream, half of the granulated sugar, salt, and vanilla. Whisk to combine and bring the mixture just to a boil. Remove from heat and add the mint leaves; let steep for 20 to 30 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, but for a more intense ice cream blend the milk/ mint mixture using a Cuisinart Immersion Blender. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about ¹ ³ of the hot mixture into the yolk/sugar mixture. Add another ¹ ³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes. Pour the mixture through a fine mesh strainer. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. When the ice cream is almost fully churned, gradually add the crushed cookies through the top of the ice cream maker; let mix until fully combined. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 330 (56% from fat) carb. 32g pro. 5g fat 21g sat. fat 12g chol. 165mg sod. 115mg calc. 126mg fiber 2g

Mexican Style Chocolate Ice Cream This ice cream can be spicy for some, so adjust the cayenne to your personal taste. Makes about 8 cups 2½ cups whole milk 2½ cups heavy cream 2 teaspoons pure vanilla extract 1½ teaspoons ground cinnamon ¼ teaspoon cayenne ¾ teaspoon table salt 1 cup granulated sugar 8 large egg yolks 8 ounces bittersweet chocolate, roughly chopped In a medium saucepan set over medium-low heat, add the milk, cream, vanilla, spices, salt and half of the sugar. Whisk to combine and bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Place the chopped chocolate in a separate mixing bowl; reserve. Once the milk/cream mixture has come to a slight boil, whisk about ¹ ³ of the hot mixture into the yolk/sugar mixture. Add another ¹ ³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes. Pour the mixture through a fine mesh strainer into the bowl of the reserved chocolate; bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 300 (65% from fat) carb. 23g pro. 4g fat 23g sat. fat 13g chol. 160mg sod. 140mg calc. 85mg fiber 1g Pistachio Ice Cream An old standby takes center stage in the Cuisinart Ice Cream Maker. We love this flavor in our Ice Cream Birthday Cake on page 21, or just scoop into your favorite cone. 3½ cups whole milk 2 whole vanilla beans, halved and seeds scraped ¾ cup granulated sugar 2 cups raw pistachios, shelled 3 cups heavy cream ½ teaspoon table salt 8 large egg yolks ¼ teaspoon pure almond extract ½ cup roasted, chopped pistachios In a medium saucepan set over medium-low heat, add the milk, vanilla beans (including the pods), half of the sugar and the whole pistachios. Stir to combine and bring the mixture just to a 8

boil. Remove from heat; let mixture steep for 1 to 2 hours. After steeping, add the cream and salt and gradually return the mixture just to a boil over medium-low heat. While the milk/pistachio/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/pistachio/cream mixture has come to a slight boil, whisk about ¹ ³ of the hot mixture into the yolk/sugar mixture. Add another ¹ ³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes. Stir in the almond extract and pour the mixture through a fine mesh strainer (discard the vanilla pods); bring to room temperature. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. When the ice cream is almost done churning, add the chopped pistachios through the opening at the top of the ice cream maker. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 310 (72% from fat) carb. 17g pro. 6g fat 25g sat. fat 14g chol. 200mg sod. 140mg calc. 126mg fiber 0g Summer Peach Crumble Your favorite summer dessert, frozen. You ll be amazed how much this ice cream tastes like it was fresh out of the oven. 1 pound ripe peaches 1 teaspoon fresh lemon juice 2 tablespoons unsalted butter ½ cup packed dark brown sugar ½ cup whole milk 2 cups heavy cream ² ³ cup granulated sugar ¼ teaspoon table salt ¼ teaspoon ground cinnamon 2 teaspoons pure vanilla extract 4 large egg yolks Crumble Mixture ¾ cup rolled oats, not quick cooking 2 tablespoons packed dark brown sugar 3 tablespoons unsalted butter 3 tablespoons unbleached, all-purpose flour ¼ teaspoon table salt Blanch the peaches: Bring a large pot of water to a boil. While water is heating, use a paring knife and score an X into the bottom of each peach. Prepare an ice bath by filling a large bowl with cold water and some ice. Once the pot of water has come to a boil, carefully dip the scored peaches in by using a mesh strainer or colander. Only keep the peaches in the water for about 5 seconds and then immediately transfer to the ice bath to keep the peaches from cooking. Once the peaches are cool enough to handle, peel, halve and pit the peaches. 9

Cut the peaches into ½-inch pieces and place in a small saucepan. Add the lemon juice, butter and dark brown sugar. Set over medium-low heat and cook until peaches are just softened; reserve. In a medium saucepan set over medium-low heat, add the milk, cream, half of the granulated sugar, salt, cinnamon and vanilla. Whisk to combine and bring the mixture just to a boil. While the milk/cream mixture is heating, combine the yolks and remaining sugar in a medium bowl. Use a hand mixer or whisk until mixture is pale and thick. Once the milk/cream mixture has come to a slight boil, whisk about ¹ ³ of the hot mixture into the yolk/sugar mixture. Add another ¹ ³ of the mixture, then return the combined mixture to the saucepan. Using a wooden spoon, stir the mixture constantly over the low heat until it thickens slightly and coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes. Pour the mixture through a fine mesh strainer. Mix with the reserved peaches and, using a Cuisinart Immersion Blender, pulse 2 to 3 times until the peaches are slightly blended but large pieces still remain. Bring the ice cream base to room temperature. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. While ice cream is churning, prepare the crumble mixture. In a medium skillet, add the oats, sugar and butter. Heat over medium-low heat until the butter is melted and the oats are coated. Add the flour and salt; continue to cook an additional 4 to 5 minutes. Remove, cool and reserve. When the ice cream is almost fully churned, gradually add the cooled crumble mixture through the top of the ice cream maker; let mix until fully combined. The ice cream will have a soft, creamy texture. If a firmer consistency is desired, transfer the ice cream to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 260 (56% from fat) carb. 27g pro. 3g fat 17g sat. fat 10g chol. 115mg sod. 95mg calc. 42mg fiber 1g Blueberry Gelato While summer-fresh blueberries are best in this Italian-style gelato, frozen fruit (thawed) will do off-season. Makes 8 cups 2½ cups whole milk 6 whole cinnamon sticks 2 whole vanilla beans, halved and seeds scraped ½ cup packed dark brown sugar ¼ teaspoon table salt 6 large eggs 1¼ cups granulated sugar 3 cups fresh blueberries Pour milk into a medium saucepan. Over medium-low heat, gradually bring the milk to a boil. Turn the burner off and stir in the cinnamon sticks and the vanilla beans (including the pods). Let steep for 20 to 30 minutes. Strain; discard cinnamon sticks and pods. 10

Add the brown sugar and salt to the steeped milk mixture. Set over medium-low heat and bring just to a boil. While that is heating, combine the eggs and granulated sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the steeped milk mixture has reached a boil, slowly whisk ¹ ³ of it into the egg/sugar mixture. Add another ¹ ³ of the mixture, then return the combined mixture to the remaining steeped milk mixture in the saucepan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of a spoon. This mixture must NOT boil or the eggs will overcook the process should only take a few minutes. Strain and bring to room temperature. Cover and refrigerate 2 to 3 hours, or overnight. While the ice cream base is chilling, purée the blueberries in a Cuisinart Blender. Strain puréed blueberries if a smoother gelato is desired. Reserve. Turn the Cuisinart Ice Cream Maker on; pour both the gelato base and the puréed blueberries into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 170 (52% from fat) carb. 17g pro. 4g fat 10g sat. fat 6g chol. 110mg sod. 95mg calc. 84mg fiber 0g Espresso Gelato For an extra boost for the adult crowd, serve a scoop of our Espresso Gelato in a glass ice cream dish, and then top with coffee liqueur. 4½ cups whole milk 3 cups espresso beans 1½ cups brewed espresso 1½ cups granulated sugar 15 large egg yolks ¼ teaspoon table salt Add milk to a medium saucepan set over medium-low heat. Gradually bring the milk to a boil. Remove from heat and stir in the espresso beans. Let steep for 15 to 20 minutes. Strain; discard beans. Add the espresso and half of the sugar to the steeped milk. Over a medium-low heat, gradually bring just to a boil. While the milk/espresso mixture is heating, combine the yolks and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/espresso mixture has reached a boil, slowly whisk ¹ ³ of it into the yolk/sugar mixture. Add another ¹ ³ of the mixture and then return the combined mixture to the remaining milk/espresso in the saucepan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes. 11

Strain into a container and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 240 (37% from fat) carb. 30g pro. 7g fat 10g sat. fat 4g chol. 235mg sod. 105mg calc. 140mg fiber 3g Chai Gelato A favorite in coffeehouses across the country can now be made and frozen in your own home. Makes about 8 cups 6 cups whole milk 1 teaspoon cardamom pods 1½ teaspoons whole cloves 3 whole cinnamon sticks 1½ teaspoons black peppercorns 2 star anise pods ½ teaspoon orange zest 2 pieces fresh ginger, 1 x ½-inch each 8 bags chai tea 1½ cups granulated sugar ¼ teaspoon table salt 3 tablespoons honey 8 large eggs stir in the spices, orange zest, ginger and tea. Let steep for 15 to 20 minutes. Strain, discarding solids. Add half of the sugar, salt and honey to the steeped milk. Over medium-low heat, gradually bring the mixture just to a boil. While the milk/sugar mixture is heating, combine the eggs and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/sugar mixture has reached a boil, slowly whisk ¹ ³ of it into the egg/sugar mixture. Add another ¹ ³ and then return the combined mixture to the remaining milk in the saucepan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of the spoon. This mixture must NOT boil or the eggs will overcook the process should only take a few minutes. Strain into a container and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 180 (26% from fat) carb. 28g pro. 6g fat 6g sat. fat 3g chol. 120mg sod. 120mg calc. 131mg fiber 0g Add milk to a medium saucepan set over medium-low heat and gradually bring the milk just to a boil. Remove from heat and 12

Tiramisu Gelato A true Italian treat, our Tiramisu Gelato pulls the flavors from the traditional dish and adds a frozen twist to serve on a hot summer day. 2 cups whole milk 1 cup heavy cream 1 vanilla bean, halved and seeds scraped ¾ cup granulated sugar ¼ teaspoon table salt 2 tablespoons Kahluà 1 tablespoon rum 2 tablespoons brewed espresso 5 large eggs 2 cups mascarpone, room temperature 2 cups amaretti cookies, finely grated Add milk, cream, vanilla bean (including the pod), half of the sugar, salt, liquor and espresso to a medium saucepan. Over medium-low heat, gradually bring the mixture just to a boil. While the milk/cream mixture is heating, prepare an ice bath in a large mixing bowl for the custard. Combine the eggs and remaining sugar in a medium bowl. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/cream mixture has reached a boil, slowly whisk ¹ ³ of it into the egg/sugar mixture. Add another ¹ ³ and then return the combined mixture to the remaining milk/cream in the saucepan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of the spoon. This mixture must NOT boil or the eggs will overcook the process should only take a few minutes. Strain (discarding vanilla pod) directly into a bowl set in the prepared ice bath and cool to room temperature. Add the mascarpone to the bowl of a Cuisinart Stand Mixer fitted with the paddle attachment. Mix on medium-low (speeds 3 to 4) until creamy. Slowly add the prepared gelato custard into the mascarpone with the mixer running. Beat until completely homogenous with no lumps. Cover and refrigerate 2 to 3 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Nutritional analysis per serving (based on ½ cup): Calories 310 (62% from fat) carb. 19g pro. 7g fat 22g sat. fat 13g chol. 170mg sod. 210mg calc. 105mg fiber 0g Rich Vanilla Frozen Yogurt While part-skim or fat-free yogurt can be substituted, to get the real flavor and richness of this frozen yogurt it is best to use the whole milk variety. Makes about 8 cups 2 tablespoons light corn syrup 2 tablespoons honey ¼ cup water 3 vanilla beans, split and seeds scraped 13

8 cups whole milk plain yogurt, strained through a cheesecloth for 2 to 4 hours 1½ teaspoon pure vanilla extract 1¼ cups granulated sugar pinch table salt Add the corn syrup, honey, water and vanilla beans to a medium saucepan. Bring mixture to a boil and then simmer until reduced by half; cool and reserve. In a large mixing bowl, whisk the yogurt, reserved honey/ water/vanilla reduction, vanilla extract, sugar and salt together. Whisk until the sugar has dissolved. Cover and refrigerate 2 to 3 hours, or overnight. Turn the Cuisinart Ice Cream Maker on. Discard the vanilla beans and pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 140 (25% from fat) carb. 11g pro. 7g fat 4g sat. fat 3g chol. 15mg sod. 55mg calc. 177mg fiber 0g Mango Frozen Yogurt Be sure to use fresh, ripe mangoes. The better the mango, the better the frozen yogurt. Makes about 8 cups 7 cups low-fat plain yogurt, strained through a cheesecloth for 2 to 4 hours ² ³ cup granulated sugar 5 mangoes, peeled, pitted and coarsely chopped 2 teaspoons fresh lime juice In a large mixing bowl, whisk the yogurt and sugar together; reserve. Using a Cuisinart Blender, purée the mangoes with the lime juice and 1 cup of the yogurt mixture. Combine with the remaining yogurt/sugar mixture. Cover and refrigerate 1 to 2 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 130 (7% from fat) carb. 27g pro. 4g fat 1g sat. fat 1g chol. 5mg sod. 65mg calc. 182mg fiber 2g 14

Chocolate Pretzel Frozen Yogurt The combination of the chocolate and the salt from the pretzel is a standout in this tangy and sweet dessert. 2 cups low-fat milk 1 cup granulated sugar, divided pinch table salt 4 large egg yolks ½ cup cocoa powder 6 ounces bittersweet chocolate, chopped 8 cups whole milk plain yogurt, strained through a cheesecloth for 2 to 4 hours 1 teaspoon pure vanilla extract 2 cups chopped chocolate-covered pretzels Add milk, half of the sugar, and salt to a medium saucepan. Over medium-low heat, gradually bring the mixture just to a boil. While the milk/sugar mixture is heating, add the remaining sugar to a mixing bowl with the egg yolks. Using a hand mixer on low speed or a whisk, beat until mixture is pale and thick. Once the milk/sugar mixture has reached a boil, slowly whisk in the cocoa powder until smooth. Whisk ¹ ³ of the milk/cocoa mixture into the yolk/sugar mixture. Add another ¹ ³ and then return the combined mixture to the remaining milk/cocoa in the saucepan. Over medium-low heat, stirring constantly in a figure-eight rotation with a wooden spoon, heat the mixture until it coats the back of the spoon. This mixture must NOT boil or the yolks will overcook the process should only take a few minutes. Strain directly into a bowl containing the chopped chocolate, and cool to room temperature. Cover and refrigerate 2 to 3 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. When the frozen yogurt is almost done churning, add the chopped pretzels through the top of the ice cream maker. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 370 (33% from fat) carb. 56g pro. 9g fat 15g sat. fat 7g chol. 65mg sod. 280mg calc. 178mg fiber 2g Low-Fat Strawberry Frozen Yogurt The tanginess of the yogurt comes through in this frozen treat. 48 ounces low-fat plain yogurt, strained ² ³ cup granulated sugar ¼ teaspoon table salt 1½ teaspoons pure vanilla extract 3 tablespoons light corn syrup 1½ pounds strawberries, hulled and halved 2 tablespoons honey 2 tablespoons fresh lemon juice In a large bowl, whisk the yogurt with the sugar, salt, vanilla and corn syrup; reserve. In a medium saucepan, heat the strawberries, honey and lemon juice on low for about 5 minutes, or until just softened. Strain, discarding liquid, and cool. Once the strawberries are cooled, 15

stir into the yogurt/sugar mixture. Cover and refrigerate 2 to 3 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The frozen yogurt will have a soft, creamy texture. If a firmer consistency is desired, transfer the frozen yogurt to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 130 (7% from fat) carb. 26g pro. 4g fat 1g sat. fat 1g chol. 5mg sod. 105mg calc. 180mg fiber 2g Coconut Cardamom Sorbet Makes about 8 cups 2¼ cups water 2 cups granulated sugar 1 whole vanilla bean, halved and seeds scraped 2 tablespoons whole cardamom pods, toasted and crushed* ¼ teaspoon table salt 4 cups unsweetened coconut milk Combine the water, sugar, vanilla bean (including the pod), toasted cardamom pods and salt in a medium saucepan set over medium-high heat. Bring mixture just to a boil and then remove from heat. Let mixture steep for 1 hour; strain and discard pods. Add the coconut milk to the strained mixture. Cover and refrigerate overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. *To toast, place whole cardamom pods in a small skillet set over low heat. Once pods are fragrant, remove and transfer to a cutting board. Crush with a mortar and pestle, or with the bottom of a heavy glass. Calories 210 (46% from fat) carb. 28g pro. 1g fat 11g sat. fat 11g chol. 0mg sod. 50mg calc. 2mg fiber 0g Dark Chocolate Sorbet A step away from ordinary sorbets, our Dark Chocolate Sorbet is a real treat. Makes about 8 cups 4 cups water 2¼ cups granulated sugar ½ teaspoon table salt 4 ounces unsweetened chocolate, chopped 4 ounces bittersweet chocolate, chopped 1¼ cups cocoa powder, sifted 1½ teaspoons pure vanilla extract Prepare a simple syrup with the water, sugar and salt by adding all three to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. While syrup is cooking, combine both chocolates in a medium bowl; reserve. 16

Gradually add the warm simple syrup to the cocoa powder by whisking constantly until smooth. Pour mixture over the combined chopped chocolate. Let sit for 5 minutes; add the vanilla and stir to combine. Cover and refrigerate 2 to 3 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 210 (29% from fat) carb. 38g pro. 3g fat 7g sat. fat 4g chol. 0mg sod. 70mg calc. 8mg fiber 3g Lemon Basil Sorbet The basil adds a nice undertone to the sorbet, but any one of your favorite herbs could be substituted. 3½ cups water 2² ³ cups granulated sugar 3 tablespoons lemon zest, divided 2 cups packed fresh basil pinch salt 3½ cups fresh lemon juice Prepare a lemon simple syrup with the water, sugar and 2 tablespoons of the lemon zest by adding all three to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Remove from heat. Once the simple syrup is ready, add the basil and salt. Let the mixture steep for 30 minutes. Stir in the lemon juice. Cover and refrigerate 2 to 3 hours, or overnight. Strain the chilled mixture through a fine mesh strainer. Turn the Cuisinart Ice Cream Maker on; pour the mixture into the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. When the sorbet is almost done, add the reserved zest through the opening on top of the ice cream maker and let churn until combined. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 150 (0% from fat) carb. 39g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 0mg calc. 14mg fiber 1g Raspberry Mint Sorbet Makes about 8 cups 3 cups water 2 cups granulated sugar 1 cup packed mint leaves 6 cups frozen raspberries, thawed pinch table salt Prepare a simple syrup with the water and sugar by adding both to a medium saucepan set over medium-low heat. Cook mixture until the sugar is fully dissolved. Once the simple syrup is ready, add the mint leaves and salt. Let the mixture steep for 15 to 20 minutes. If you desire a milder mint flavor, remove and discard the mint leaves after steeping, 17

but for a more intense sorbet blend the syrup/mint mixture using a Cuisinart Immersion Blender. Add the raspberries and, using a Cuisinart Immersion Blender, blend the mixture until smooth. Strain through a fine mesh strainer. Cover and refrigerate 2 to 3 hours, or overnight. the frozen freezer bowl and let mix until thickened, about 30 to 35 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer the sorbet to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving. Calories 190 (1% from fat) carb. 50g pro. 1g fat 0g sat. fat 0g chol. 0mg sod. 10mg calc. 19mg fiber 4g Chocolate Cocoa Nib and Pecan Sandwich Cookies A step above the traditional ice cream sandwich cookies. If you cannot find cocoa nibs, miniature chocolate chips can be substituted, or you can double the amount of pecans. Makes 24 cookies (for 12 ice cream sandwiches) ¹ ³ cup cocoa powder 1¹ ³ cups bread flour ¾ teaspoon baking powder ¼ teaspoon table salt 1 tablespoon instant espresso powder ½ cup unsalted butter, room temperature and cubed 1 cup granulated sugar 1 large egg 1 teaspoon pure vanilla extract 3 tablespoons cocoa nibs (can be found in most gourmet or cooking stores) ¼ cup chopped pecans, toasted 1½ cups your favorite ice cream Preheat oven to 350 F. Combine the cocoa powder, flour, baking powder, salt and espresso powder in a small bowl. Whisk to blend; reserve. Place the butter in the bowl of a Cuisinart Stand Mixer, fitted with the mixing paddle. Using medium speed (4 to 5) cream until smooth. Gradually add the sugar and mix until creamy. Add the egg and vanilla and mix until combined. Add the dry ingredients and, using a low speed (2 to 3) mix until fully incorporated. Add the cocoa nibs and pecans and mix on low until just combined. Using a small ice cream scoop (about 1½ inches in diameter) scoop the dough onto a parchment-lined cookie sheet (each round should be about 2 tablespoons). Use a cup to flatten each cookie mound down. Bake in the preheated oven for about 20 minutes, or until the cookie looks dry but not firm. Let cookies fully cool before assembling. To assemble: Using a small ice cream scoop, scoop about 2 tablespoons of your favorite ice cream onto the flat part of one cookie. Place another cookie on top of the ice cream and press down until the ice cream just reaches the edge of the cookies. Continue with each set of cookies. Wrap each ice cream sandwich in plastic wrap and chill in a freezer until firm (about 20 minutes). 18

Nutritional information per serving (2 cookies, not including ice cream): Calories 200 (36% from fat) carb. 29g pro. 2g fat 8g sat. fat 4g chol. 30mg sod. 90mg calc. 15mg fiber 1g Mango and Ginger Cupcakes So simple and quick to make, these create a beautiful dessert. Makes 12 servings nonstick cooking spray 40 gingersnap cookies (Nabisco works well) 6 tablespoons unsalted butter, melted 3 cups Mango Frozen Yogurt (Page 14) Preheat oven to 350 F. Coat a twelve-cup muffin pan with nonstick cooking spray; reserve. Place the cookies in the bowl of a Cuisinart Food Processor fitted with the chopping blade. Pulse ten times to break up; process until finely ground. Gradually add the melted butter through the feed tube of the food processor while pulsing the mixture. Pulse until fully combined. Evenly divide the crumb mixture among the twelve cups in the prepared muffin pan. Pat crumbs well into each cup. Bake in preheated oven for 10 minutes, or until crust is just set. Cool completely on rack. Once ginger cups are fully cooled, very carefully remove from pan (this can be done by inverting and gently tapping on the bottom of the pan. Place ginger cups on a serving tray and using a large ice cream dasher, scoop about ¼ cup of frozen yogurt into each cup. Serve immediately. Nutritional information per cupcake: Calories 210 (35% from fat) carb. 31g pro. 4g fat 8g sat. fat 5g chol. 15mg sod. 190mg calc. 109mg fiber 2g Espresso Chocolate Bonbons The ultimate chocolate lover s dessert. Makes 35 bonbons 1 recipe Triple Chocolate Brownies (recipe follows) 5½ cups Espresso Gelato (page 11) Chocolate Glaze 30 ounces bittersweet or semisweet chocolate, roughly chopped ¼ cup unsalted butter, cubed Using a 2¼-inch round pastry cutter, cut 35 rounds out of the pan of brownies; reserve remaining brownie bits for another use. Reserve cut brownies on a wax/parchment paper-lined pan that will be able to fit in your freezer. Using a 2-inch ice cream scoop, place one scoop of the gelato on each brownie round. Cover with wax paper and freeze for about 15 minutes, or until fully hardened. While the ice cream/brownies are chilling, make the chocolate glaze. In a heatproof bowl set over a pot of simmering water, melt the chocolate and butter together. Stir to combine and cool to room temperature. Remove the gelato/brownies from the freezer. Place a cooling rack on top of a wax/parchment-lined pan. Place the gelato/ brownie pieces on top of the cooling rack, leaving about ½- inch space in between each one. Using a ladle, slowly pour 19

the melted chocolate/butter mixture over each gelato/brownie. Be sure that the chocolate fully covers the gelato. Let the chocolate harden and then freeze for 15 minutes, or overnight (covered with wax paper). Nutritional information per bonbon: Calories 400 (52% from fat) carb. 46g pro. 6g fat 25g sat. fat 14g chol. 120mg sod. 105mg calc. 54mg fiber 4g Triple Chocolate Brownies Makes 35 brownies nonstick cooking spray 1 cup unsalted butter, cubed 6 ounces unsweetened chocolate, finely chopped 2 ounces bittersweet chocolate, finely chopped 1 tablespoon cocoa powder 4 large eggs 1 large egg yolk 2 cups granulated sugar 1 cup packed light brown sugar 2 teaspoons instant espresso powder 2 teaspoons pure vanilla extract ¾ cup unbleached, all-purpose flour ¼ cup cake flour, not self-rising 1 teaspoon table salt ¾ cup bittersweet chocolate chips Preheat oven to 375 F. Coat a shallow ridged baking pan with cooking spray and then line with parchment; reserve. Add the butter and chocolates to a heatproof bowl and place over a pot of simmering water. Once both are completely melted, stir in the cocoa powder and set aside to cool to room temperature. Reserve. In the bowl of a Cuisinart Stand Mixer fitted with the mixing paddle or using a Cuisinart Hand Mixer fitted with the mixing beaters, mix the eggs and egg yolk on speed 3 until lightened, about 30 seconds. Add the granulated and brown sugars and beat on speed 4 until light and thickened, another 30 seconds to 1 minute. Add the instant espresso and vanilla; beat until well combined. Stir the flours and salt into the reserved chocolate mixture. Add the chocolate/flour mixture to the egg/ sugars mixture and mix on speed 1 until just incorporated. With the mixer running, add the chocolate chips. Pour into prepared pan. Bake for about 25 to 30 minutes, or until edges are dry. When fully cooled, cut into rounds using a 2¼-inch round pastry cutter. Nutritional information per brownie: Calories 190 (47% from fat) carb. 24g pro. 2g fat 11g sat. fat 6g chol. 45mg sod. 70mg calc. 10mg fiber 1g Ice Cream Terrine Use any of your favorite flavors in this simple frozen dessert. Makes 8 to 10 servings 4 cups Simple Chocolate Ice Cream (page 3), softened 2 cups Peppermint Patty Ice Cream (page 4), softened Line a 9-inch loaf pan with plastic wrap. Add 2 cups of the chocolate ice cream and smooth using an offset spatula. Cover with plastic wrap and freeze for about 30 to 40 minutes, or until hardened. Remove the plastic wrap and add the peppermint patty ice cream on top of the hardened chocolate ice cream. Smooth the 20

top using an offset spatula. Cover with plastic wrap and freeze again for another 30 to 40 minutes, or until the peppermint patty ice cream is hardened. Finally, add the remaining 2 cups of the chocolate ice cream on top of the hardened peppermint patty. Smooth well with an offset spatula and cover with plastic wrap. Freeze for 1 to 2 hours, or overnight. To serve, remove the terrine from the freezer and invert onto a chilled plate. Remove plastic wrap and discard. To remove the creases from the plastic wrap, run an offset spatula under warm water and smooth the top and sides of the terrine so there are no lines. Slice and serve immediately on cold plates. Nutritional information per serving (based on 10 servings): Calories 355 (56% from fat) carb. 37g pro. 3g fat 23g sat. fat 14g chol. 78mg sod. 50mg calc. 73mg fiber 1g Frozen Raspberry Swirl Cheesecake What better to do with cheesecake ice cream than make a frozen cheesecake? Complete with the traditional graham cracker crust, this version of an American classic will become a new favorite. Makes 16 servings 1½ cups graham cracker crumbs 2 tablespoons granulated sugar ½ teaspoon ground cinnamon 6 tablespoons unsalted butter, melted 1 recipe Cheesecake Ice Cream (page 5), softened 2 cups Raspberry Mint Sorbet (page 17), softened Preheat oven to 350 F. Place graham cracker crumbs, sugar, cinnamon, and melted butter in small bowl. Using a fork, mix until fully combined. Pat crumb crust evenly into a 10-inch spring-form pan. Bake in preheated oven for 15 minutes, or until crust is set and just starting to color. Reserve on a cooling rack. Spread the cheesecake ice cream evenly over the cooled graham crack crust. Cover with plastic wrap and freeze for about 15 minutes. Remove and then add the sorbet on top of the set cheesecake ice cream and using a small spatula, swirl into the ice cream. Note: This process works best if the ice cream is just slightly firmer than the sorbet. Cover with plastic; freeze for 3 to 4 hours, or overnight. To serve, remove the cheesecake from the freezer and remove from spring-form pan. Slice, using a sharp knife that has been run under hot water, and serve immediately on cold plates. Nutritional information per serving: Calories 410 (57% from fat) carb. 40g pro. 5g fat 26g sat. fat 16g chol. 85mg sod. 270mg calc. 77mg fiber 1g Pistachio Birthday Cake Makes 16 servings ½ cup unsalted butter, cubed 6 ounces semisweet chocolate, chopped 60 chocolate wafer cookies (Nabisco brand works well) 1 recipe Pistachio Ice Cream (page 8), softened ½ cup chopped pistachios, toasted In a heat-proof bowl set over a pot of simmering water, combine the butter and chocolate. Stirring occasionally, let sit until just melted. Reserve. 21

In the bowl of a Cuisinart Food Processor, fitted with the chopping blade, add the chocolate wafer cookies. Pulse until finely chopped. Add the melted butter/chocolate mixture through the feed tube of the processor and pulse until completely combined. Press ² ³ of the chocolate crumb mixture into the bottom of a 10-inch spring-form pan. Place in freezer; chill 10 to 15 minutes to let crust harden. Remove from freezer and spread half of the ice cream over the chilled chocolate crust. Cover with plastic and return to freezer for about 30 minutes, or until just firm. Sprinkle the reserved chocolate crumb mixture over the chilled iced cream and return to freezer again to chill, for about 30 minutes. Spread the remaining ice cream evenly over the top and smooth completely with an offset spatula. Cover and chill in the freezer for a minimum of 4 hours, or overnight to completely firm the cake. Before serving, remove the ice cream cake from the pan and press the chopped pistachios around the sides of the cake. Serve on chilled plates. Nutritional information per serving: Calories 490 (63% from fat) carb. 39g pro. 8g fat 36g sat. fat 19g chol. 190mg sod. 250mg calc. 125mg fiber 2g Caramel Sauce While we love this sauce on our ice creams and gelati, it can also be used as a dipping sauce for fruit and cake. ¾ ½ ¼ Makes about 1 cup cup granulated sugar teaspoon sea salt cup water (enough so that the consistency when mixed with the sugar and salt is similar to wet sand) 1 tablespoon light corn syrup ¹ ³ cup heavy cream 3 tablespoons unsalted butter, cut into ½-inch cubes In a medium, heavy-bottomed saucepan, stir together the sugar, salt, water and corn syrup. Be sure to clean the inside walls of the pan if there is any sugar on the sides (a clean, wet pastry brush works best). Set over medium-low heat and cook until the sugar mixture turns a very light amber color (about 10 to 15 minutes). Once the sugar mixture has a light amber color, take it off the stove and slowly stir in the cream. After the cream has been incorporated, slowly whisk in the butter, one piece at a time, continually whisking to emulsify until all the butter has been added. Use immediately, or keep warm over a pot of warm water. Nutritional information per serving (2 tablespoons): Calories 150 (46% from fat) carb. 20g pro. 0g fat 8g sat. fat 5g chol. 25mg sod. 140mg calc. 7mg fiber 0g Chocolate Sauce Makes about 1 cup 1 cup semisweet chocolate, chopped ¾ cup heavy cream 1½ tablespoons light corn syrup ½ teaspoon pure vanilla extract pinch sea salt pinch ground cinnamon Place the chocolate in a mixing bowl; reserve. In a small, heavy-bottomed saucepan, combine the cream, corn 22

syrup, vanilla, salt and cinnamon. Set over low heat and bring to a strong simmer. Immediately pour over the reserved chocolate and let sit for five minutes before whisking to combine. Use immediately, or keep warm over a pot of warm water. Nutritional information per serving (2 tablespoons): Calories 230 (61% from fat) carb. 21g pro. 2g fat 16g sat. fat 10g chol. 30mg sod. 25mg calc. 25mg fiber 2g Raspberry Sauce This works well with more than just frozen desserts. Serve over pancakes or crêpes for your loved ones. Makes about 1 cup 2 cups frozen raspberries, thawed ½ cup fresh raspberries 1 tablespoon granulated sugar pinch sea salt pinch orange zest Insert the large metal chopping blade into the bowl of a Cuisinart Food Processor. Add both thawed and fresh raspberries and process for 15 seconds. Add remaining ingredients and process for an additional 45 seconds. Strain through a fine mesh strainer and discard the seeds. Taste and adjust sugar amount to personal preference. Nutritional analysis per serving (2 tablespoons): Calories 30 (2% from fat) carb. 6g pro. 0g fat 0g sat. fat 0g chol. 0mg sod. 15mg calc. 7mg fiber 2g 23